Chocolate Pots de Crème

Like an upscale pudding with an unexpected kick, this is no-bake, creamy, spicy chocolate decadence at its best.


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12 ounces good quality semisweet or bittersweet chocolate, finely
5 large egg yolks
1/4 cup sugar
1/4 teaspoon salt
1 1/2 cups heavy cream
3/4 cup whole milk
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 tablespoons Kahlúa (optional)
1/2 teaspoon espresso powder, dissolved in 1 tablespoon hot water
~ whipped cream, as accompaniment
  1. Melt the chocolate in double boiler or pan set over simmering water. Set aside.
  2. In a medium saucepan whisk together the egg yolks, sugar, and salt.
  3. Add the cream and milk and whisk until combined.
  4. Cook the mixture over a medium-low heat, stirring constantly, until thick and silky (about 10–12 minutes). Do not simmer or boil!Note: To test, coat the back of a spoon and draw your finger through the mixture. If the mark remains straight and set, it’s ready. (If disaster strikes and the mixture boils and curdles, strain it through a fine mesh strainer.)
  5. Remove from heat and whisk in the melted chocolate, cinnamon, cayenne, Kahlua and espresso mixture.
  6. Pour into eight 5-ounce ramekins. Gently bang each one against the counter to remove any air bubbles.
  7. Once the ramekins have reached room temperature, cover them with plastic and chill at least 5 hours or overnight.
  8. Remove the pots from fridge about 30 minutes before serving. Garnish with whipped cream.


Preparation Time: 
45 minutes; Fridge Time: 5+ hours